超声场强化龙眼渗透脱水研究

华南农业大学食品学院，华南农业大学食品学院，华南农业大学食品学院，华南农业大学食品学院，华南农业大学食品学院广东广州510642，广东广州510642，广东广州510642，广东广州510642，广东广州510642

基金项目: 广东省科技计划项目(B202)

Study on the osmotic dehydration of longan sarcocarp enhanced by ultrasound field

摘要: 对超声场强化龙眼果肉渗透脱水进行研究，探讨渗透脱水时问、超声处理时间、超声场强对物料脱水率、失重率、固形物得率、细胞膜透性等的影响；建立超声场强化龙眼渗透脱水的经验动力学方程．结果表明：超声场能够强化龙眼渗透脱水过程，提高脱水率．所建立的经验方程计算值与试验值有较好的一致性，试验值与计算值差的均方根小于5％．
- 龙眼 /
- 渗透脱水 /
- 超声波 /
- 渗透脱水时间 /
- 超声处理时间 /
- 超声场强 /
- 细胞膜透性 /
- 固形物得率 /
- 失重率
Abstract: The osmotic dehydration of longan sarcocarp enhanced by ultrasound was probed. The influence of the main process variables, including the time of osmotic dehydration, the time of ultrasound field treat and the intensity of ultrasound field on water loss, solid gain, weight reduction and relative conductivity of sarcocarp cell membrane were investigated. And the empirical dynamic model of osmotic dehydration of longan sarcocarp enhanced by ultrasound field was set up. The results showed that: 1) ultrasound field could enhance the osmotic dehydration process and accelerate the dehydration rate. 2) the empirical dynamic model adequately described the experimental values. The root mean square (RMS) percentage deviation of the model from the experimental data was less than 5%.
- osmotic dehydration /
- ultrasound field /
- enhancing /
- longan